Almond & Honey-Butter Cookies

Almond & Honey-Butter Cookies

19 Reviews
From: EatingWell Magazine, March/April 2009

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.

Ingredients 44 servings

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  • 1 cup whole almonds, toasted (see Tip)
  • 1 1/4 cups whole-wheat pastry flour, (see Note)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup plus 1/4 cup honey, divided
  • 1/3 cup canola oil
  • 4 tablespoons unsalted butter, at room temperature, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons toasted sliced almonds, (see Tip) for garnish

Preparation

  • Active

  • Ready In

  1. Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.
  2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.
  3. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.
  4. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.
  • Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days.
  • Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 94 calories; 5 g fat(1 g sat); 1 g fiber; 12 g carbohydrates; 2 g protein; 11 mcg folate; 7 mg cholesterol; 6 g sugars; 6 g added sugars; 41 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 0 mg iron; 42 mg sodium; 32 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 19

December 22, 2013
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By: EatingWell User
First time baking diabetic-friendly I thought they were a little dry, but this was my first attempt ever at baking for someone with diabetes. The filling was really runny and I couldn't get it to set. I pictured the filling creamier so maybe I was wrong in that aspect. Overall, they were okay....not my taste, but they weren't for me! LoL
July 13, 2013
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By: EatingWell User
yum have made these several times, one of my go to recipes, will make now for a friends birthday as requested, very tasty Pros: healthful ingredients
June 10, 2013
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By: EatingWell User
Love em, definitely making these again. Instead of baking these for 13-15 minutes I hauled them out at around 10 and they turned out absolutely delicious. Pros: Great if youre not eating sugar!!
January 05, 2013
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By: EatingWell User
Unhealthy I personnaly think this recipe is overloaded with a gigantic dose of honey. However, I would recomend 1 third of a cup. This recipe only seems slightly better than the original. Pros: Nice flavour Cons: Too much honey
July 14, 2012
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By: EatingWell User
Thumbprint cookies I made this recipe but did substitutions for my personal needs. I used Namaste Foods Gluten Free Perfect Flour Blend in place of the all purpose and whole wheat flour, I used Trader Joe's Almond flour instead of grinding rosted almonds, and filled the thumbprints before cooking with homemade low sugar strawberry fruit spread. I followed the rest of the recipe as written. I found the flavor and consistency to be great. My 6 year old loved them. Next time I will try with only 1/2 c of honey in the batter as I found these too sweet. Pros: hearty, good flavor Cons: over sweet
July 15, 2011
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By: Jjarosz1
good cookie! To fix the "something missing" the other reviews have mentioned, I added 1/3 cup real maple syrup and reduced the honey in the cookie dough by 1/3 cup; I also added a 1/4 tsp of cinnamon. Turned out great! Pros: pretty presentation, tastes great Cons: time consuming
April 12, 2011
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By: lillic
Not Worth It These cookies aren't bad, but I demand a lot from my desserts. I made them despite my better judgment, by which I mean all the concerning reviews I read on here. I read other's suggestions, including more butter or applesauce, but I don't think they fix the problems here. These also need amaretto or almond extract, because although these are about 50% pure almonds, they don't have anything close to the almond flavor that I would expect from an almond butter cookie. My suggestion is to take a totally different butter/almond cookie recipe and make it healthier by using your judgement to substitute whole wheat flour, reduce butter, and/or replace sugar with honey. I'll be able to eat these and enjoy them, but I would not make this recipe, with any modifications, again. Pros: Good use of healthy almonds Cons: Not enough butter or almond flavor
March 28, 2011
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By: lmasz
Incredible Cookies! After reading the reviews, I freaked out a little bit about how dry the cookies would come out. So, instead of the 1/3 cup of canola oil, I used 3 table spoons of canola oil and 5 tablespoons of applesauce, based off of what one review recommended. The cookies came out delicious and moist! I had no trouble forming them on the cookie sheet, either. They didn't taste as almond-y as I would have guessed, but the honey was definitely there. The only con to this is that grinding up the almonds, working with sticky honey, and using multiple bowls makes a bit of a mess, but if you have time on your hands, it's definitely worth it! Will definitely be making these again! Pros: good cookies! Cons: long prep time, a bit of a mess
February 20, 2011
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By: whitehawk_design
better second time around The first time I made these cookies I followed the recipe. They were good, but as others stated, they were a little dry. So, the second time I made them, I tried the suggestion to use applesauce for part of the oil. I used 3-4 Tablespoons of applesauce and then the rest oil to make the 1/3 cup. I also added 2 Tablespoons of sesame seeds. They were great!! Very moist and great tasting!! They are now our favorite cookie!!